Balaleet

Balaleet

Ingredients

• 200 g fine vermicelli
• 40 g butter
• 100 g sugar
• pinch of saffron in 2 tbsp warm rosewater
• 1/2 tsp ground cardamom
• 4 eggs
• pinch of salt

Instructions

1. Boil vermicelli 3–4 min and drain.
2. Melt butter, add sugar, saffron-rosewater and cardamom.
3. Toss vermicelli in and cook 5 min until glossy.
4. Beat eggs with salt and cook a thin omelette.
5. Serve vermicelli topped with the omelette.